NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey chorizo

0.25 cup Yukon Gold potato

1 large eggs

0.5 cup red bell pepper

0.25 cup yellow onion

1 cup baby kale

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 2

  Add the diced Yukon Gold potatoes to the skillet and cook, stirring occasionally, until they are golden brown and tender, about 8 to 10 minutes.

• 3

  Add the ground turkey chorizo, diced yellow onion, and red bell pepper to the skillet, breaking up the meat with a wooden spoon.

• 4

  Sauté the mixture for 5 to 7 minutes until the chorizo is fully cooked and the vegetables have softened.

• 5

  Stir in the baby kale, sea salt, and black pepper, cooking just until the greens have wilted into the hash.

• 6

  Use a spoon to create two small wells in the hash mixture and carefully crack one egg into each well.

• 7

  Cover the skillet with a lid and cook for 2 to 4 minutes, or until the egg whites are fully set but the yolks are still runny.

• 8

  Remove from heat, garnish with fresh chopped cilantro, and serve immediately.